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Triple Mellow at Sri Petaling: Snapshot

With Boardman bikes mounted on the walls alongside triathlon-themed banners, fitness enthusiasts might feel right

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Mr Poker at Sri Petaling: Snapshot

This visually sumptuous cafe is bedecked with everything from playing cards to rocking horses, circa-1970s TV sets

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MyeongDong Topokki at Paradigm Mall: Restaurant review

Offering customers the opportunity to 'eat like a Korean,' MyeongDong Toppoki promises a confident introduction to the vibrant, vivid flavours of Korean street fare

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The Affogato Guys at Puchong: Cafe review

The Affogato Guys create surprising twists that deliciously freshen up one of our favourite desserts.

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Poke Bowl Rice at Puchong: Restaurant review

The Hawaiian-inspired poke bowl finally makes its way to Malaysia with Poke Rice Bowl

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Mr Tuk Tuk in Sunway Pyramid: Restaurant review

Hankering for Thai street food sold at Bangkok’s Silom Road? No need to travel there to savour those goodies as Mr Tuk Tuk brings Silom Road to you in Sunway Pyramid

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Tiki Taka at Kasah, Medan Damansara: Bar review

Tiki Taka is a handsomely sleek hangout; a breezy and beautiful setting for wining and dining that ambitiously tackles mainly Asian-accented tapas.

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Mr. Tush at Plaza Damansara: Restaurant review

Soul food and cocktails, a partnership we can't resist: Mr Tush has the potential to be a genuine attraction at Bukit Damansara

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Cooked: Online delivery review

Cooked is another llunch delivery service that will appeal to the working crowd - and you can order as late as 10.45am on the day of delivery.

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French Feast at Tengkat Tong Shin: Restaurant review

Hearty Gallic cooking emerges to remind us why the French are masters of the gastronomic arts.

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Vibes Bistro at Utropolis Marketplace: Snapshot

Vibes serves conventionally familiar fare to satiate the lunchtime crowds at Glenmarie's new Utropolis Marketplace

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Ampersand by Culinary Rebels at Damansara Uptown: New pork belly dinner menu review

Fellow fans of pork belly, rejoice: Ampersand is taking our favourite cut of the hog and carving out three distinctive new recipes

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